Dinner

Salmon and Spinach Coconut Curry

Name: Salmon and Spinach Coconut Curry
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 140 g Salmon fillet; 80 g Onion; 200 g Chopped tomatoes, tinned; 80 ml Reduced-fat coconut milk, tinned; 100 g Spinach; 1 tbsp (15 g) Indian curry paste; 5 g Rapeseed oil; 2 cloves, about 6 g Garlic; A thumb, grated Fresh ginger; A handful, torn Fresh coriander

Chunks of salmon simmered gently in a tomato and coconut sauce with a lot of spinach folded through at the end. 35 g of protein for 528 kcal.

Calories: 528kcal
Protein: 35g
Fat: 33g
Carbs: 21g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Fish

Some jars contain mustard seed. Check the label.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

View larger

Swipe through the ingredients and each step, or play the slideshow.

Salmon and Spinach Coconut Curry, plated and ready to serve. — The finished recipe. Salmon and Spinach Coconut Curry

Ingredients 1 to 6 for salmon and spinach coconut curry arranged separately on a dark worktop. — Ingredients 1 to 6. 140 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 80 g Onion. 200 g Chopped tomatoes, tinned. 80 ml Reduced-fat coconut milk, tinned (The reduced-fat tin. The full-fat one is more than double the calories for the same 80 ml.). 100 g Spinach. 1 tbsp (15 g) Indian curry paste

Ingredients 7 to 10 for salmon and spinach coconut curry arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g Rapeseed oil. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. A handful, torn Fresh coriander

Salmon and Spinach Coconut Curry, preparation step 1: Fry the sliced onion in the oil over a medium heat for eight minutes until soft and starting to brown. — Step 1. Fry the sliced onion in the oil over a medium heat for eight minutes until soft and starting to brown.

Salmon and Spinach Coconut Curry, preparation step 2: Add the curry paste, garlic and ginger and stir for a minute until it smells toasted. — Step 2. Add the curry paste, garlic and ginger and stir for a minute until it smells toasted.

Salmon and Spinach Coconut Curry, preparation step 3: Tip in the tomatoes, half fill the tin with water, and simmer for ten minutes until thickened. — Step 3. Tip in the tomatoes, half fill the tin with water, and simmer for ten minutes until thickened.

Salmon and Spinach Coconut Curry, preparation step 4: Stir in the coconut milk, then add the salmon in large chunks. Cook gently for five minutes without stirring much, or the fish breaks up. — Step 4. Stir in the coconut milk, then add the salmon in large chunks. Cook gently for five minutes without stirring much, or the fish breaks up.

The finished salmon and spinach coconut curry. — Step 5. Fold the spinach through until it wilts, about a minute, and finish with the coriander.

01 / 08

Download Instagram slides

All 8 images + the recipe and a caption
1080 × 1350 PNGs

AI-generated food images illustrating the recipe.

Ingredients

Salmon fillet140 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Onion80 g
Chopped tomatoes, tinned200 g
Reduced-fat coconut milk, tinned80 ml
The reduced-fat tin. The full-fat one is more than double the calories for the same 80 ml.
Spinach100 g
Indian curry paste1 tbsp (15 g)
Rapeseed oil5 g
Garlic2 cloves, about 6 g
Fresh gingerA thumb, grated
Fresh corianderA handful, torn

Method

Fry the sliced onion in the oil over a medium heat for eight minutes until soft and starting to brown.
Add the curry paste, garlic and ginger and stir for a minute until it smells toasted.
Tip in the tomatoes, half fill the tin with water, and simmer for ten minutes until thickened.
Stir in the coconut milk, then add the salmon in large chunks. Cook gently for five minutes without stirring much, or the fish breaks up.
Fold the spinach through until it wilts, about a minute, and finish with the coriander.

Worth knowing

No rice is counted. A 120 g portion of cooked basmati alongside adds about 155 kcal and takes the plate to a proper dinner.
Salmon in a curry needs less time than you think. Five minutes in a barely bubbling sauce and it is done; ten and it is dry.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Get the seven-day Fuel8 email guide, including how the app works and membership benefits. Then occasional recipes and product updates.

Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Resend so we can email you the seven-day app guide, membership benefits, recipes and product updates. An account is not required. Unsubscribe in one click, any time.

Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.